Brandade is an emulsion crafted from salt cod, olive oil, and usually potatoes.

Brandade is a specialty of the Roussillon, Languedoc and Provence regions of Occitanie (in present-day France); and Catalonia, Balearic Islands and Valencia in Eastern Spain.

Similar preparations are found in other Mediterranean countries such as Italy (baccalà mantecato), Portugal, the Greek Cyclades (brantada) and other regions of Spain (for example, atascaburras, which is done with salt cod, olive oil, potato and chestnut) where dried salt cod is also enjoyed.

[citation needed] The early versions of the recipe contained only cod and oil, but potatoes have long been added.

The version with potatoes may be called brandade de morue parmentière, after Antoine-Augustin Parmentier.